Best Herbed Summer Squash Recipes

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Steps:

• Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
• Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
• Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
• Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
• Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
• In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

HERBED SUMMER SQUASH

Steps:

• Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Steps:

• Preheat oven to 375.
• Butter 2 8-inch diameter cake pans.
• Set aside 1/4 cup sliced green onions.
• Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
• Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
• Layer 1/4 of squash in concentric circles atop potatoes.
• Drizzle with 1 teaspoon oil.
• sprinkle with 1/6 of cheese mixture.
• Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
• Sprinkle with 1/6 of cheese mixture.
• Top with 1/6 of potatoes.
• Drizzle with 1 teaspoon oil.
• Sprinkle with 1/6 of cheese mixture and press gently to flatten.
• Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
• Cover pans with foil.
• Bake until potatoes are almost tender, about 40 minutes.
• Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
• Cut each torte into wedges.
• sprinkle wedges with 1/4 cup green onions and serve.

GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE - (4.5/5)

Steps:

• Make the ricotta filling: In a medium bowl, combine ricotta cheese, green onion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use. To make the salsa, in a small bowl, combine tomatoes, green onion, basil, vinegar and salt; set aside at room temperature. Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with remaining 3/4 teaspoon salt. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 to 10 minutes; let cool to room temperature. To assemble stacks, spread 4 squash slices with 1 1/2 teaspoons ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 teaspoons more ricotta mixture. Repeat with remaining ingredients to form 2 layers; garnish each stack with 2 tablespoons salsa and serve immediately.